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Philosopher's ChowderServes4

Puree spinach w clams (plus juice). Heat w cream & milk. Season w salt, pepper and nutmeg. Top w butter and serve.

Spinach10
oz. frozen, cooked

Clams2
cans

Heavy Cream1
c

Milk1
c

Butter2
t

Nutmegdash

Pork (Smoked ) & Pea SoupServes6

Cook all ingredients w 2 qts water 3 hours or until tender. Cut up meat and add half to soup, reserving rest for other use. Serve w croutons.

Pork2.5
lb, Smoked Boneless Butt

Peas, dried, split1
lb

Onion1
chopped

Celery3
stalks, diced

Carrots1
diced

Bay Leaves1

Pepper6
whole

 Potage Creme Normandie Serves 4

Place fish in saucepan and add onion, celery, tomatoes, wine, bay leaf, thyme, salt, peppercorns and water. Bring to boil; simmer 30 min. Strain and transfer to blender, discarding bones, leaf, thyme and peppercorns. Add shrimp, bread crumbs and 1/2 c stock. Blend thoroughly. Add mix to remaining stock. Boil and add cream. Season w nutmeg and parsley.

Fish 0.5
lb

Celery 0.5
rib

Tomato 2
peeled & seeded

Wine, White 0.5
c

Bay Leaves 1

Thyme 2
sprigs fresh

Pepper 12
whole

Water 2
c

Shrimp 1
c

Crumbs, Bread 1
T fresh

Heavy Cream 1
c

Nutmeg to taste

Potato, Onion & Roquefort Soup Serves 6

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until tender, about 10 min. Add potatoes and 4 c stock. Simmer until potatoes are tender, stirring occasionally, about 30 min. Add cream and cheese and stir until the cheese melts. Puree in blender. Return to pan and thin w additional stock if necessary.

Butter 3
T unsalted

Onion 2
medium, chopped

Garlic 1
large clove, minced

Stock 4
(or more) c chicken

Heavy Cream 1
c

Cheese, Roquefort 0.5
c crumbled

Roasted Eggplant Soup Serves 8
Preheat oven to 375°. Cut off the eggplants' "hats". Split the eggplants the long way, and rub the cut side lightly with salt. Grease a cookie sheet generously with olive oil. Place the eggplants on the sheet, cut side down. Bake in the oven until soft (at least 20 minutes, take your time).  Meanwhile, in a large stockpot, sauté the onion, garlic, celery and carrot in 2 tablespoons of the butter until translucent. Don't scorch.  Add potatoes to vegetables and cover with broth, plus water if necessary.  Simmer until very tender.  When eggplant is soft, scoop the pulp out of the skin and add to broth.  In a saucepan, melt the remaining 4 tablespoons butter. Stir in the flour and cook gently for a few minutes. That is a roux blanc.  Scoop some of the broth (2 cups or so) from the simmering soup and whisk it into the roux.  When thickened, return the white sauce to the big pot of soup.  Add the sour cream, cayenne, sherry and purée everything.   Adjust salt, pepper, and thickness (add water if necessary).  Just before serving, add a bit of parsley, chopped scallion, tomato bits and pepper bits.

2 to 3 EGGPLANTS, depending on size, Unpeeled
SALT - OLIVE OIL
1 ONION, minced
3 cloves GARLIC, chopped
2 stalks  CELERY, sliced 
2 CARROTS, peeled and sliced
2 cans (14oz) CHICKEN BROTH
2 POTATOES, cubed
6 tablespoons BUTTER (DIVIDED)
1/3 cup FLOUR
1/2 cup SOUR CREAM
1 or 2 drops SESAME OIL
1 pinch CAYENNE
2 tablespoons SHERRY 
FRESH PARSLEY  -  SCALLION 
TOMATO BITS  -  GREEN PEPPER BITS
SALT - PEPPER


Sangria Soup Serves 4

 Place 2 c watermelon chunks in medium bowl. Add wine, cranberry juice, lime juice, sugar, and honey. Let stand 15 min. Cut remaining chunks into 1/2" pieces; set aside. Transfer wine mix to food processor and pulse until almost smooth, about 30 sec. Return to bowl; add honeydew, cantaloupe, reserved watermelon and mint leaves. Stir well, chill, and serve cold.

Melon, Watermelon 3
c 2" chunks

Wine, Red 0.25
c light fruity

Cranberry Juice 1
T

Lime Juice 2
T

Sugar 2
T

Honey 1
T

Melon 0.5
c mixed 1/2" pieces

Mint

Shrimp Bisque Serves

Peel .5 lb shrimp, reserving shells, and cut each into thirds. With paper towels, thoroughly pat dry remaining shrimp and reserved shells. Heat 12" heavy bottomed skillet over high heat until very hot, about 3 minutes. Add 1.5 T oil and swirl to coat bottom. Add half of shell-on shrimp and half of reserved shells. Sauté until deep pink and shells are lightly browned, about 2 min. Transfer to medium bowl and repeat w remaining oil, shell-on shrimp and shells. Return first browned batch to skillet. Pour warmed brandy over shrimp and wave lit match over pan until brandy ignited, shaking pan. When flames subside, transfer shrimp and shells to food processor bowl fitted w steel blade and process until mixture resembles fine meal, about 10 seconds. Heat butter in large, heavy-bottomed Dutch oven over medium heat until foaming. Add carrots, celery, onion, garlic, and ground shrimp; cover and cook, stirring frequently, until vegetables are slightly softened and mixture is fragrant, about 5 min. Add flour and cook, stirring constantly, until combined thoroughly, about 1 min. Stir in wine, clam juice, and tomatoes, scraping pan bottom w wooden spoon to loosen browned bits, if any exist. Cover, increase heat to medium high, and bring to boil; then reduce heat to low and simmer, stirring frequently, until thickened and flavors meld, about 20 min. Strain bisque through chinois (or large sturdy mesh strainer lined w a double layer of damp cheesecloth) , pressing on solids w back of ladle to extract all liquid. Wash and dry Dutch oven; return strained bisque to Dutch oven and stir in tarragon, cream, lemon juice, and cayenne. Bring to simmer over medium high heat; add reserved peeled and cut shrimp and simmer until shrimp are firm but tender, about 1.5 min. Discard tarragon sprig; stir in sherry, s&p, and serve hot.

Shrimp 2
lb shell on

Olive Oil 3
T

Alcohol, Cognac 0.33
c warmed

Butter 2
T unsalted

Carrots 1
small, chopped (3T)

Celery 1
small chopped (3T)

Onion 1
small minced (6T)

Garlic 1
med. Minced

Flour 0.5
c

Wine, White 1.5
c

Clam Juice 4
c

Tomato 14.5
oz can, drained

Tarragon 1
sprig

Heavy Cream 1
c

Lemon Juice, Fresh 1
T

Cayenne Pepper 1
pinch

Wine, Sherry 2
T

Shrimp Stock Serves

Sauté shrimp shells in .5 tsp butter. Add garlic, onion and carrot. Sauté 2 min. Add tomato paste, stirring constantly. When it begins to caramelize, add sherry. Add stock and 1T butter and bring to a boil. Reduce and simmer 15 min. Strain and puree solids in food processor until smooth, adding liquid as needed. Season to taste.

Shrimp Shells from 6 large

Garlic 2
cloves,

Onion 0.25
c diced

Carrots 0.25
c diced

Tomato Paste 1
tsp

Wine, Sherry 0.25
c

Stock 0.25
c

Squash, Butternut & Cider SoupServes4

In 1/4 c water, cook shallot and garlic till soft. Add squash and broth and boil. Cover and simmer till squash is soft (20 min). Blend until smooth. Add cider, sour cream and salt. Continue to blend until combine. (Can be made ahead to this point) Heat and season as desired. Divide soup among 4 bowls. Garnish w diced red apples and cracked black pepper.

Shallot1
minced

Garlic1
minced

Squash, Butternut3
c peeled, seeded & cubed

Stock0.5
c homemade chicken

Cider0.75
c

Sour Cream0.25
c

Apples0.5
c